lemon meringue pie (grain free, scd diet)
this amazing, delicious lemon meringue pie is grain free and gluten free-- not that you'd be able to tell. Filled with a sweet-yet-tart lemon filling and topped with a fluffy meringue.
Ingredients
Lemon Curd Filling
- 5 egg yolks save all your egg whites for the meringue!!
- 4 lemons equal 1/2 cup of freshly squeezed lemon juice
- 2 tbsp lemon zest
- 3 tbsp coconut oil or butter
- 1/2 cup honey
Lemon Meringue Pie Crust
- 1 + 1/4 cup almond flour
- 1/2 cup unsweetened, finely shredded coconut
- 3 tbsp butter or coconut oil
- 2 tbsp honey
- 1/2 tsp pure vanilla extract
Lemon Meringue Topping
- 5 egg whites
- 1/2 cup honey
- 1 tsp pure vanilla extract
Instructions
Lemon Curd Filling
- whisk egg yolks in a medium-sized bowl, and then whisk rest of the ingredients except your coconut oil (or butter, depending on your preference).
- place egg yolks-lemon-honey mixture in a double boiler, (or use a stove top safe bowl on top of a saucepan), fill water in the bottom pot and allow the double boiler to simmer, not letting the water touch the upper pot/stove top safe bowl.
- continue to whisk everything, for 20 minutes or so, it should begin to thicken.
- once it thickens, whisk in your coconut oil (or butter), 1 tbsp at a time. remove from heat and allow to cool, store in fridge while you prep the rest of the pie.
- remove from heat and allow to cool, store in fridge while you prep the rest of the pie.
Lemon Meringue Pie Crust
- in a medium bowl, mix all your ingredients until well combined.
- add a layer of parchment paper to line your pie dish, to avoid any sticking or mess issues, and then firmly pat down your pie crust batter with your fingers, bringing it up to the edges of the pie dish and pressing it in.
- bake in a preheated oven at 350 for 10 mins or so, you want it just lightly golden brown, as it’ll be going in the oven again later.
- once it’s cooked, remove and set aside to allow to cool.
Lemon Meringue Topping
- whip your egg whites using a hand mixer or stand mixer, forming stiff peaks.
- drizzle in the honey and vanilla extract, as you mix the egg whites, and continue mixing until stiff peaks form.
- once the stiff peaks have formed, stop blending and remove from the stand mixer and set aside.
Finally, put your pie together
- once you have everything prepared, spread the lemon curd filling across the pie crust, evenly.
- from there, layer your meringue topping using a spatula. It’s quite easy to make it look fluffy and pretty without really trying! Just spread the meringue with the back of a spatula around the pie swirling the layers in a circular fashion, to create a peak at the middle of the pie.
- to finish it up, return to the oven at 350 and bake for 8 minutes. turn down the temperature to 330 and bake for another 10 minutes. be sure to check in between to avoid burning/getting overly brown.
- store in the fridge to allow the pie to set before serving. best enjoyed fresh!